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My new role as unemployed is to be the house’s cook, and I am loving it!

Yesterday, I made lamb biryani, southern Indian style. The difference between this biryani and the Northern biryani, which is what we are usually accustomed to in Kuwait, is the use of shredded coconut in the base mixture.

The base for the biryani is super aromatic with lots of sautéed onions, chopped mint and parsley, a myriad of spices, yogurt and what sets this is apart from the other biryanis, the shredded coconut.

Below is an image of the base slowly simmering, perfuming the entire kitchen.

With beautiful weather, I can’t help but always be in the mood to bake, cook and eat outdoors! Last night (Saturday), we decided to stay in and make dinner.

I just received a copy of Plenty by Yotam Ottolenghi and it’s just moutwatering. I decided to use 2 recipes from the book, the sweet potato wedges and the surprise tatin, which is a savory tarte tatin made with potatoes, onions, goat cheese and oven-roasted tomatoes instead of the traditional apples.

For the first time in Kuwait, Kuwaiti writer Sarah al-Hamad’s signed recipe book from the Arabian Gulf, Cardamon and Lime: Recipes from the Arabian Gulf, is available at the museum shop at Dar al-Athar al-Islamiyyah’s al-Maidan Cultural Centre in Maidan Hawalli. Continue reading →